Recipe of the Week: Beef Braciole with Prosciutto and Caciocavallo Cheese
I confess that I enjoy all of the gastronomic tours of Italy that I host. Every year I offers six different tours, and I travel to different regions of Italy with groups of food enthusiasts for a weeklong trips exploring the cuisine, wines and cultures of my home country. I’m often asked which tour is my favorite, and I always answer as long as it is in Italy I love it. In all honesty, one tour stands out from all of the rest and that is my tour to Puglia. Situated in the boot of Italy, Puglia is a region that is not been discovered by America, but is is very popular among European tourists. Surrounded by the sea, with a rich Mediterranean cuisine and a variety of robust wines, it offer visitors such a diverse landscape. I love exploring the local markets and visiting with the friendly locals. I want to share this delicious recipe that will give you the best flavor of Puglia. Serves eight. (Chef tip: You can use flank steak pounded very thinly or sirloin tip.)
3 pounds beef, thinly sliced from the top round of the leg
1/4 pound prosciutto, sliced thin
1/4 pound Caciocavallo cheese, sliced thin
2 large eggs
1/2 cup whole milk
1 cup grated Parmigiano Reggiano cheese
2 cups fresh breadcrumbs
1 teaspoon fresh thyme leaves
1 tablespoon fresh Italian parsley, chopped
1/8 teaspoon freshly grated nutmeg
1 teaspoon sea salt
1/2 teaspoon freshly grated black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon dry porcini mushrooms, soaked in water
1 cup dry white wine
2 cups Pomodoro sauce
3 cups beef stock
Lightly pound beef with a flat mallet; cover with plastic wrap to prevent the meat from tearing. Season each beef slice with salt and pepper, top with prosciutto and cheese.
In a small bowl, mix together the bread crumbs, milk, eggs, cheese, thyme, parsley, nutmeg, salt and pepper. Keep the mixture moist with a little of the prepared stock.
Place a spoonful of bread mixture on top of the beef slices. Roll up each slice and secure with a toothpick or tie with string.
Melt butter and oil in a 12-inch saute pan and brown beef braciole on all sides. Add wine, porcini mushrooms, Pomodoro sauce and stock, and bring to a boil. Lower the heat and simmer for 1-1/2 hours.
Remove from heat and place the beef in a serving dish. Adjust the seasoning of the sauce with salt and pepper.